How to Make Creamy Arborio Italian Rice Risotto with Veggies

Ingredients

• 1 ½ cups Arborio rice (300 g)
• 4 cups low-sodium vegetable broth (960 mL)
• 1 cup dry white wine (240 mL)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter (28 g)
• 2 tablespoons extra-virgin olive oil (30 mL)
• 1 cup grated Parmesan cheese (about 100 g)
• Salt and pepper, to taste
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 1 cup peas (fresh or frozen)